Mix sugar and cornstarch well.
Add vinegar and mix.
Put on stove in heavy pan and boil 5 minutes.
Pour over cubed beets and add 1 tablespoon butter.
Let stand on back of stove 1/2 hour before serving.
Mix vinegar and cornstarch.
Pour into pan with sugar.
Cook until thickens.
Add beet juice.
Cook slowly until thick.
Add beets.
Add butter.
Cook slowly 15 minutes.
Work flour, shortening and salt until very fine.
Beat egg, water and vinegar together.
Make a little well in the mixture, add liquid and blend.
This recipe makes four one-crust pies.
This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with.
And its really swell too.
Cream the butter and sugar.
Add dry ingredients, egg, vinegar and water.
Cook in top of double boiler until thickened, stirring constantly.
Line pie with pastry and bake in moderate oven 3 minutes.
Pour filling in crust and bake until brown at 350\u00b0. Makes one 8-inch pie.
oiling.
Add beets and 2 t vinegar for each quart of
br>Wash well and cook beets just until tender. Let cool
orks good. Add the marmalade, vinegar, garlic, olive oil, chives, thyme
Open the cans of beets and drain the juice into
Wash beets.
Cook beets until tender; cool.
Peel and cut larger ones into quarters, making most of them the same size.
In a big pot, cook the beets and all of the ingredients for 10 minutes. Pack the beets in canning jars and seal.
This makes about 6 quarts.
Repeat this recipe until all beets and juice are canned. One bushel of beets makes 46 pints.
You can double this recipe and do more at one time.
Wash and boil beets until tender.
Peel beets while warm or you may use canned beets. Cut into slices.
Mix cornstarch, salt, sugar and pepper in a 2-quart saucepan.
Gradually stir in water and vinegar.
Cook, stirring constantly until mixture thickens. Boil and stir for 1 minute.
Add beets.
Heat and serve.
Makes 4 servings.
With fresh beets this recipe cans well.
Be careful to measure and increase ingredients accordingly.
Cook beets with part of stems and roots still on.
Remove stems and slice if large.
Measure beets.
Recipe is for 5 quarts beets.
Two tablespoons mixed spices may be added also.
Make syrup of sugar, vinegar and water.
Boil 5 minutes.
Add beets, heat through, lift from syrup and pack into jars.
Pour boiling syrup over beets and seal jars with boiling lids.
Scrub beets, trim root and stems leaving
o 425\u00b0. Combine beets, 1/4 cup vinegar, 2 tablespoons oil
Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.
(For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.).
Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.
ven to 400\u00b0F Wrap beets individually in foil, twisting the
Wash beets.
Cook until tender. Peel and cut in chunks or slices. Put water, vinegar, sugar and salt in pan. Bring to boil. Put beets in until hot. Put in jars. Be sure to have jars and lids hot and do one jar at a time. You can cut the recipe down to make enough just for a meal.
Place beets in a sterilized jar.
Combine vinegar, water, brown sugar, cloves, cinnamon and salt in a saucepan, bring to a boil.
Pour over sliced beets, cover tightly, refrigerate for 8 hours or longer until beets are pickled.
(Remove cloves after 3 days.) Store in refrigerator up to 2 months.
Variation: These are best with fresh beets, but if fresh beets are unavailable, well drained canned beets will work nearly as well.
medium saucepan, cover the beets with cold salted water and
\" of tops from the beets and wash. Boil them for
Boil, steam or microwave beets until just tender then drain.